MainsChicken Paprikash With Homemade Mlinci
Tender chicken in a sweet paprika and sour cream sauce, spooned over homemade mlinci that catch every last drop.
1 hr 15 minServes 4Medium
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European recipes
From a two-egg French omelette to a Croatian custard slice, by way of far too much olive oil.
42 recipes found · showing 1–12 (page 1 of 4)
Mains
SnacksTiropita (Greek Cheese Pie)
Feta and ricotta between layers of filo brushed with butter, one sheet at a time. The work is repetitive and the payoff is a top that shatters.
1 hr 15 minServes 8Medium
SidesButtery Mashed Potatoes
Started in cold water, dried in the pan, and finished with warm milk. Gluey mash is not a potato problem — it is a temperature and a technique problem.
35 minServes 6Easy
SnacksSmoked Mackerel Pâté
Ten minutes, no cooking, and the only real decision is how much of it to blitz. Half smooth and half flaked is the texture worth aiming for.
15 minServes 6Easy
MainsLamb Chops with Oregano and Lemon
Eight minutes in the pan, and most of the work is standing the chops on their fat edge first. Render that strip properly and the whole dish tastes better.
30 minServes 4Easy
PastaLasagne al Forno
Thin layers, restrained sauce and a béchamel made properly. The failure mode is always the same — too much filling, not enough patience, and a slice that slides apart on the plate.
5 hrServes 8Medium
PastaSpaghetti Bolognese
Milk before tomato, white wine rather than red, and three hours at a bare blip. A real ragù is a meat dish loosened with tomato, not a tomato sauce with mince in it.
4 hrServes 6Medium
MainsPan-Roasted Chicken Breast with Pan Sauce
Skin-on breast, started in a cold pan and finished in the oven, with a sauce built from what sticks to the bottom. Dry chicken breast is a timing problem, not a cut problem.
35 minServes 2Medium
BakingBerliner Doughnuts
No hole, filled after frying, and marked by a pale stripe around the middle that tells you the lid was on. Germans judge a Berliner by that stripe before they taste it.
3 hr 30 minServes 12Medium
BakingCroissants
Two days, three folds, and one rule that governs all of it: butter and dough must stay the same softness. Everything that goes wrong with croissants goes wrong there.
15 hrServes 12Hard
MainsSlow-Roast Lamb Shoulder with Garlic and Rosemary
Four hours at a low temperature and almost no attention. Shoulder has too much connective tissue to cook quickly, which is exactly why it rewards leaving alone.
4 hr 50 minServes 6Easy
MainsSeared Duck Breast with Cherry Sauce
The fat comes off in a cold pan over a low heat, slowly, until the skin is glass-thin and crisp. Rush this and you get chewy skin over grey meat.
40 minServes 2Medium